In this month’s issue
Welcome to March
Planning ahead is one of the pleasures of cooking, and in this month’s issue, we’ve got plenty for you to look forward to thanks to the start of spring and all the stunning produce the season brings. Wild garlic is a favourite, at its peak in March, and we’ve made it the star of the show in our buttery chicken & leek pie.
Plus, we have ideas for the month’s seasonal heroes: purple sprouting broccoli, cavolo nero and peas. I’m sure you’ll forgive me if I say they’re bound to put a spring in your step! As ever, we’re always seeking solutions to make our food shopping and cooking friendlier to the planet, and environment journalist Paul Allen shares 15 ways to reduce our carbon footprint. Shopping locally for seasonal produce is just one of those ideas, so do enjoy the abundance of fruit and veg that this month has to offer.
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5 reasons to buy our March issue
1. Bring on spring
As the days get brighter and longer, there’s plenty of beautiful seasonal produce to enjoy. Wild garlic’s young and tender leaves take a starring role in a chicken & leek pie, while purple sprouting broccoli is transformed into crisp tempura accompanied by a Vietnamese dipping sauce.
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2. Surprising ideas for your air-fryer
Looking for inspiration for your air-fryer? We’re shaking things up with recipes for a fry-up, Yorkshire puddings and pork belly to get the most out of your kitchen gadget all year round.
3. Grow It Cook It
Find out tips for growing your own carrots, beetroot and parsnips from BBC Gardeners’ World’s Adam Frost and then put them to good use with our planet friendlier recipes.
4. Cook for Ramadan
Anisa Karolia shares what to cook during the Muslim holy month, from a comforting vegetarian starter of chana batata to a traditional Indian version of the classic omelette.
5. Midweek meal inspiration
Try a vegetarian meal plan for two for easy weekday dinner inspiration, including a one-tray lemony gnocchi and a flavour- and protein-packed sticky tempeh traybake.
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